Crab cakes are an iconic appetizer that can be found on menus across the country Their delicately sweet crab meat beautifully complements the crispy, fried exterior coating But what wine should you pair with these tasty morsels? I did some research on the best wine pairings for crab cakes using recommendations from wine experts. In this article, I’ll share what I learned so you can take your crab cake experience to the next level!
Why Pairing Wine Matters
Many of us don’t think too hard about what to drink with our food. We grab whatever wine or beer we have on hand. But pairing your wine intentionally can profoundly impact your dining experience. The right wine balances and brings out flavors in your food you may not have noticed before. It makes flavors “pop” and enhances tastes and aromas in the food and wine.
Conversely, the wrong pairing can make your food or wine taste “off” You want to avoid a pairing where the wine and food clash instead of complementing each other.
Putting a little thought into your wine choice can seriously elevate a great meal into an extraordinary one Let’s look at the wines that pair deliciously with crab cakes,
Best White Wine Pairings
White wines are versatile food companions, working well with many lighter proteins like seafood. Their bright acidity and fruit flavors balance the sweet delicate crab meat in crab cakes. Here are top white wine recommendations:
1. Sauvignon Blanc
This wildly popular white wine originates from France’s Loire Valley but today is made worldwide. Its hallmark is powerful aromatics reminiscent of grapefruit and gooseberries along with grassy or herbal notes. Sauvignon Blanc has bright, zingy acidity that cuts through the richness of the crab cake coating.
New Zealand Sauvignon Blancs are especially aromatic, with passionfruit and tropical fruit flavors. Their bold fruitiness pairs well with spicy crab cakes accented with Asian chile sauces or jalapeños.
2. Chardonnay
This popular white offers flavors ranging from crisp green apples to creamy notes of vanilla and butter. Chardonnay’s medium body and smooth texture complements fried crab cakes nicely. The buttery oak flavors found in many styles provide a richness that mirrors the creamy ingredients in crab cake sauces.
Unoaked Chardonnay works well also. Its fresh citrus and green apple flavors balance the sweetness of the crab meat.
3. Pinot Grigio
This Italian white wine is light-bodied and refreshing. It often has delicate floral aromas along with green apple, pear, and lemon-lime notes. Pinot Grigio’s bright acidity and lean profile contrasts lusciously with the crab cake’s fried exterior and creamy interior.
Pinot Grigio’s relatively neutral flavor profile pairs it well with a wide variety of crab cake recipes.
4. Pinot Blanc
This white wine comes primarily from France’s Alsace region and offers stone fruit flavors like peach along with apple. It tends to be medium-bodied with good acidity but little oak influence.
Pinot Blanc’s fruity notes pair nicely with sweeter crab preparations. Its soft texture contrasts pleasantly with the crab cake’s crispy exterior.
5. Sparkling Wines
Bubbly wines like Cava, Prosecco, and Champagne make excellent partners for crab cakes. The effervescence cuts through the dish’s richness. And crab cakes pair well with the bready, yeasty notes in sparkling wines.
If splurging, true Champagne has biscuit flavors that perfectly match the fried crispness of the crab cake coating. But less expensive bubbly works beautifully too.
Best Red Wine Pairings
While whites are traditional, reds shouldn’t be counted out when seeking a wine match for crab cakes. Lighter reds can pair nicely. Here are top red recommendations:
1. Pinot Noir
This light-bodied red offers flavor notes of cherry, raspberry, and earthy mushrooms. Good acidity and soft tannins make it one of the most versatile food wines. Pinot Noir’s earthiness and red fruit flavors pair well with crab cakes’ briny sweetness.
Oregon and California produce excellent Pinot Noirs at various price points. Look for one with high acidity and low tannins.
2. Beaujolais
Hailing from southeast France, these easy-drinking reds are made from the Gamay grape. They exude aromas and flavors of cherries, strawberries, and red flowers. Like Pinot Noir, Beaujolais has low tannins and refreshing acidity.
Beaujolais’ light body and fruity profile pairs delightfully with sweet crab meat. Serve it slightly chilled to maximize refreshment.
3. Rosé
Dry rosé wines offer an intriguing middle ground between whites and reds. Made from red grapes, they take on lovely fruit flavors like strawberry, raspberry, watermelon, and nectarine. Crisp and refreshing, dry rosés have enough body and flavor to pair with crab cakes while still feeling light.
Rosés from Provence in southern France are ideal. Or look for domestic rosés from California, Oregon or Washington.
Food Pairing Principles
Beyond specific wine recommendations, keep these essential food and wine pairing principles in mind:
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Match weight: Light foods suit light wines while hearty foods demand full-bodied wines.
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Consider flavor intensities: Mild foods deserve subtle wines. Bold foods call for strongly-flavored wines.
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Compare textures: Crispy and crunchy textures pair well with higher acid wines. Creamy and unctuous foods suit wines with soft rounded mouthfeels.
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Complement don’t clash: Pick wines that have complementary (not clashing) flavors to the food.
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Bridge flavour gaps: Acidic wines help extend meaty flavors. Sweet wines soften spicy heat.
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Think occasion: Some foods have traditional wine pairings based on long-standing meal associations.
Key Takeaways
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Crab cakes demand wines that won’t overpower the sweet delicate crab meat but have enough acidity to cut through richness.
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Ideal white pairings include Sauvignon Blanc, Chardonnay, Pinot Grigio, Pinot Blanc and sparkling wines.
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Red options include light reds like Pinot Noir, Beaujolais, and dry rosé.
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Pay attention to flavor intensities, textures, and overall taste profiles when making your match.
